Chocolate Pots de Creme

Dec 31, 2011

Made with an unassuming mix of heavy whipping cream, milk, bittersweet chocolate, eggs and sugar, this chocolate custard is so decadent that just one spoonful will leave you hooked for seasons to come.

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Cal/Serv:
332

Yields:
6

Prep Time:
0
hours
15
mins

Total Time:
0
hours
40
mins

Ingredients

1 1/4
c.
heavy (whipping) cream

1/4
c.
milk

4
oz.
bittersweet chocolate

Yolks from 3 large eggs

1/4
c.
sugar

1
pinch salt

Directions

Heat oven to 325 degrees F. Put six 4-ounce ramekins in a 13- by 9- by 2-inch baking pan. Bring about 6 cups water to a boil.

Meanwhile bring cream and milk to a boil in a small saucepan. Remove from heat; whisk in chocolate until smooth.

Whisk yolks, sugar and salt in a medium bowl. Whisk in about 1/2 the cream mixture. Gently whisk in remaining cream mixture until blended. Strain into a 2-cup measure.

Pour mixture into ramekins. Place in oven; add boiling water to pan to come about halfway up sides of cups. Cover top loosely with foil.

Bake 25 minutes or until custards are barely set around edges and still jiggly in center. (Don't overbake; custards will set further as they cool.)

About 15 minutes before serving: Remove ramekins from refrigerator. Spoon whipped cream into a ziptop bag, snip a tip off 1 corner and pipe a snowman on each (see photo, above). Add 2 brown decors for eyes, 1 orange decor for nose and any color for buttons. Serve extra whipped cream on the side, if desired.

Tips & Techniques

Can be prepared through Step 6 up to 3 days ahead. Serve with lightly sweetened whipped cream and Rainbow Decors (or jimmies or sprinkles)

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